Chef – Food & Beverage Department

Main Responsibilities

• Develop menus (regular, à-la-carte, banquets/events) aligned with the resort’s brand and guest profile (Indian & International cuisine).
• Supervise food preparation, cooking and presentation for in-house restaurant(s), banquets, events and guests staying at the resort.
• Ensure consistent food quality, flavour, presentation and portion control.
• Monitor and manage kitchen staff: train, motivate, schedule, evaluate performance.
• Maintain kitchen inventory, forecast food usage, manage wastage, cost control and procure supplies.